Loading...
A rich and aromatic curry from Kerala featuring black chickpeas simmered in a flavorful roasted coconut gravy. This traditional dish is the perfect accompaniment to puttu, appam, or dosa for a hearty South Indian meal.
For 4 servings
Cook the Chickpeas (20-25 minutes)
Roast Coconut and Prepare Masala Paste (12-15 minutes)
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A rich and aromatic curry from Kerala featuring black chickpeas simmered in a flavorful roasted coconut gravy. This traditional dish is the perfect accompaniment to puttu, appam, or dosa for a hearty South Indian meal.
This kerala recipe takes 65 minutes to prepare and yields 4 servings. At 365.06 calories per serving with 10.91g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.
Prepare the Curry Base (8-10 minutes)
Combine and Simmer the Curry (10-12 minutes)
Final Touches and Serving
Add diced potatoes, carrots, or raw banana (vazhakka) to the pressure cooker along with the chickpeas for a more wholesome curry.
For a richer, creamier gravy, stir in 1/4 cup of thick coconut milk at the very end of the cooking process. Do not boil after adding it.
Add a pinch of black pepper powder along with the garam masala for an extra layer of heat and flavor.
This recipe works well with regular chickpeas (kabuli chana) or black-eyed peas (vanpayar) as well.
Black chickpeas (kala chana) are packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The combination of chickpeas and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Coconut and coconut oil are sources of medium-chain triglycerides (MCTs), a type of healthy saturated fat that can provide quick energy and may support metabolism.
Kala chana is a good source of essential minerals like iron, which is vital for preventing anemia, and manganese, which plays a role in bone health and metabolism.
A single serving of Kerala Kadalai Curry contains approximately 340-380 calories, depending on the amount of coconut and oil used. It's a balanced dish with protein, healthy fats, and complex carbohydrates.
Yes, it is a very healthy dish. Black chickpeas are an excellent source of plant-based protein, fiber, and iron. The use of coconut provides healthy fats, and the spices offer various anti-inflammatory benefits. It is naturally vegan and gluten-free.
Absolutely. You can cook the soaked chickpeas in a regular pot on the stovetop. It will take significantly longer, about 60-90 minutes, until they are tender. Ensure you have enough water in the pot throughout the cooking process.
Bitterness is usually a sign that the coconut was burnt during the roasting process. It's crucial to roast on a low to medium flame and stir continuously to ensure even browning. If any part gets too dark or black, it will impart a bitter taste.
Kadalai Curry is incredibly versatile. It pairs wonderfully with Appam (lacy rice pancakes), Idiyappam (string hoppers), dosas, chapatis, and simple steamed rice.
Yes, you can use unsweetened desiccated coconut. It will roast much faster than fresh coconut, so keep a close eye on it to prevent burning. You might need to add a little more water when grinding to get a smooth paste.